Lanza Restaurant's chefs plate a menu of authentic, upscale Italian dishes as guests drink in live entertainment. Taking inspiration from matryoshka dolls, diners can fill bellies with stuffed selections such as the ricotta-stuffed ravioli ($11.95) and the eggplant rollatini, in which a trio of ricotta, provolone, and prosciutto crowd into a golden eggplant topped with mozzarella and marinara ($13.95). In the veal piccata, a sautéed veal cutlet bathes in herbs, capers, and a luxurious lemon-butter sauce ($17.95), and the swordfish oreganto pairs a sautéed swordfish steak drizzled in roasted-garlic butter sauce with potatoes—Italy's most famous carbohydrate ($18.95). As diners captivate taste buds with savory sauces and pastas, live music and comedy acts thrill eardrums on Lanza’s stage, and a dance area lets couples practice for upcoming line-dancing marathons.
In 1960, brothers Tom and James Monaghan decided to get $500 together and buy local pizzeria Domi-Nick's in Ypsilanti, Michigan. More than 50 years later, the Monaghans had sold their creation, with more than 9,000 Domino's Pizzas peppering the globe from New Delhi to New York, including the recently remodeled Milford location. The pizza chain's menu ranges from pizzas to pastas and boneless chicken wings, side-kicked by their bread sticks and bites, which simmer in garlic before being baked to golden crispiness. Since the reboot of their traditional recipe in 2009, Domino's now offers more than 37 toppings to craft a build-your-own pizza or decorate your neighbor's car.
The Rocco boys' love for pizza started in the Bronx, where they worked at their father’s pizzerias from a young age. Now, brothers Joe, Mike, and Frank are continuing their family's tradition at 10 locations of their own invention—all flaunting the Planet Pizza name tag.
A man can't build such a pizza universe without some serious pies. But inspiration isn't a problem for the Planet Pizza culinary team, who've molded more than 30 toppings into about 25 specialty circles, all available on gluten-free and whole-wheat crusts. In addition to specialty pizzas, the cooks concoct other menu choices such the compo salad with baby field greens, grape tomatoes, candied walnuts, gorgonzola, and dried cranberries or the buffalo chicken wrap loaded with strips of crispy chicken, lettuce, tomato, spicy wing sauce, and chunky blue cheese dressing are more convincing than Pluto as a mature planet.
Amici's Restaurant's chefs stir pots brimming with fresh pastas, plate golden rings of fried calamari, and grill new york strip steaks. The servers then transport the platters of Italian fare to the dining area, which is enclosed by exposed-brick walls and filled with round tables draped in crisp, white cloths and topped with bottles of olive oil for drizzling on fresh bread or silencing squeaky olive-oil bottles. Paintings of quaint cafes hang above the full bar, where a sleek stone counter reflects the restaurant's red and white exterior with a decorative wrought-iron café table and chairs for two.
John Gogas first became a chef in Greece, eventually traveling throughout Europe helping to establish Club Med kitchens. He relocated to the United States in the 1970s, where he opened Jordan's Restaurant and developed a menu focused in Italian cuisine. Entrees include fettuccine debosco with ham, mushrooms, and peas, as well as baked ziti and veal marsala. Groups can share one of six specialty pizzas, such as a clams casino with bacon, garlic, and a choice of sauce. Of course, there are also a few Greek dishes: pitas can be stuffed with pork, beef, chicken, or pages from Aristotle's rejected film scripts.
Christian and Antonio Setaro?s parents immigrated to the United States from Salerno, Italy, in the 1970s and opened Antonio?s Twin Oaks, an Italian eatery known for its homestyle cooking. Growing up around the kitchen, the brothers developed a liking for cooking that ultimately led to the opening of their own Italian eatery, The Original Antonio?s in Woodbridge. Later, they added locations in Beacon Falls and Ansonia.
At each restaurant, pasta headlines the menu. Shreds of romano cheese dust orders of homemade cheese ravioli, pappardelle with duck ragu, and rigatoni with plum tomatoes and italian sausage. Cheese also bubbles atop specialty pizzas and accentuates entrees built around shrimp, salmon, chicken, veal, or pork chops. The drink menu lists a bevy of dessert drinks, beer, martinis, and wine, nine of which are available by glass or cupped hands.